Go Back
Bowl of Spaghetti Squash Alfredo garnished with parsley

Spaghetti Squash Alfredo

A creamy and delicious alternative to traditional pasta, this Spaghetti Squash Alfredo is a healthy, one-pan meal that’s easy to prepare and kid-approved.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium spaghetti squash
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1 cup shredded mozzarella cheese
  • salt and pepper to taste
  • fresh parsley for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Drizzle the cut sides with olive oil, salt, and pepper.
  4. Place the squash cut side down on a baking sheet and roast for about 40 minutes, or until tender.
Cooking the Sauce
  1. In a saucepan, melt the butter over medium heat.
  2. Add the minced garlic and sauté for 1-2 minutes until fragrant.
  3. Stir in the heavy cream and Parmesan cheese, cooking until the sauce thickens slightly.
  4. Season your sauce with salt and pepper to taste.
Assembly
  1. Once the spaghetti squash is cooked, scrape the strands into a bowl and mix them with the Alfredo sauce.
  2. Return this delicious mixture to the squash shells, top with mozzarella cheese, and bake for an additional 10 minutes until the cheese is bubbly and golden.
  3. Garnish with fresh parsley before serving.

Notes

This dish can be served in the squash halves for a rustic presentation. Leftovers can be stored in an airtight container for 3-4 days in the fridge. To reheat, add moisture if needed to prevent drying out.